Thai coconut crumbed chicken traybake

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• JOOLES

  13 November 2012

  JOOLES commented on this recipe

  This sounds lovely, my only concern is that the squash will be cooked for an hour in total, I have cooked squash chopped as small as in the picture and it only took 30mins, i think all this could be done from step 2. Does sound lovely though and so I will be cooking it, might roast some beetroot cut small as well or instead of the Aubergine as we dont have any but do have plenty of beet. Could even chuck in some new pots to roast in the same pan, simmered for about 5mins before adding to the pan.

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• cowen84

  13 November 2012

  cowen84 rated and commented on this recipe

  

  Made this when the recipe came out in the magazine. Really tasty, easy to make, I cut the cubes of squash quite large so they don't disintegrate whilst baking, and give my husband all the tomoatoes as I don't like them. Made this a couple of times since and lovely each time. Check out my baking blog http://bumblebakery.blogspot.co.uk

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• scotster

  15 November 2012

  scotster commented on this recipe

  I tried this last night and it was awesome. I actually had to cook it for even longer than the recipe said because our chicken breasts were gigantic and took more than half an hour to cook, and the vegetables weren't mushy or burnt as one of the reviewers suggested it could be. It was super easy, the flavours all worked really well together, and the whole family loved it. Will definitely be cooking again soon.

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• scotster

  15 November 2012

  scotster rated and commented on this recipe

  

  I tried this last night and it was awesome. I actually had to cook it for even longer than the recipe said because our chicken breasts were gigantic and took more than half an hour to cook, and the vegetables weren't mushy or burnt as one of the reviewers suggested it could be. It was super easy, the flavours all worked really well together, and the whole family loved it. Will definitely be cooking again soon.

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• Frantic Flapjack

  20 November 2012

  Frantic Flapjack rated and commented on this recipe

  

  I cooked the chicken on a separate baking tray to the veg as I thought the chicken may get soggy sitting on the veg and also due to the timing issues mentioned above, I thought it may get ruined if one was cooked before the other. I substituted a courgette for the aubergine and threw in some leftover mushrooms which were delicious by the way. A really good and very colourful dinner.

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• Jodie

  22 November 2012

  Jodie rated and commented on this recipe

  

  Lovely, I made soup with the left over vegetables as well..

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• Rachel B

  26 November 2012

  Rachel B rated this recipe

  

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• dean_tanya

  17 January 2013

  dean_tanya rated and commented on this recipe

  

  This was a bit of a weird one. It was a wonderfully simple recipe, and I love how stuffed it is with veggies. The cherry tomatoes had a delicious "pop" of flavour in mouth, and the chicken came out light and crispy. However, I found the undiluted red Thai curry paste to be a bit strange and slightly distasteful. I would almost have preferred the vegetables without it. Also, this is listed as suitable for freezing, but it most certainly is not. I reheated leftovers the next day, and the chicken that had been light, crispy, and flavourful was now soggy, plain, and kinda nasty.

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• Mary

  16 March 2013

  Mary rated and commented on this recipe

  

  We all enjoyed this. I served it with bulger wheat and quinoa. The cooking time for the squash was spot on.

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Ingredients

• 1 butternut squash , peeled, deseeded and cubed
• 1 large aubergine , cubed
• 1 tbsp rapeseed oil
• 3 tbsp desiccated coconut
• 4 tbsp fresh breadcrumbs
• 4 skinless chicken breasts
• 1 egg , beaten
• 300g cherry tomatoes
• 2 tbsp Thai red curry paste
• handful coriander leaves, roughly chopped
• lime wedges, to serve

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 15 mins

Cook 1 hr

Super healthy

Ingredients

• 1 butternut squash , peeled, deseeded and cubed
• 1 large aubergine , cubed
• 1 tbsp rapeseed oil
• 3 tbsp desiccated coconut
• 4 tbsp fresh breadcrumbs
• 4 skinless chicken breasts
• 1 egg , beaten
• 300g cherry tomatoes
• 2 tbsp Thai red curry paste
• handful coriander leaves, roughly chopped
• lime wedges, to serve

PER SERVING

414 kcalories, protein 38g, carbohydrate 32g, fat 15 g, saturated fat 7g, fibre 8g, sugar 14g, salt 0.9 g

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